Get Ready For A Flavor Explosion! Garlic Parmesan Ribeyes
We normally do not put anything other than Montreal Steak Seasoning on our ribeyes, but this little Garlic Parmesan Ribeye experiment here is causing us to re-think that…
Things to know:
Is garlic parmesan good on steak?
A garlic parmesan ribeye is a rich, flavorful steak dish, often prepared by searing the ribeye and topping it with a crispy or creamy garlic and Parmesan mixture before finishing it in the oven or under the broiler.
Do steak and parmesan go together?
The combination of the rich umami of Parmesan cheese and the savory notes of the herbs creates a tantalizing sensory experience that transforms an ordinary steak into a culinary masterpiece.
What does garlic do to a body?
Eating garlic may help keep your bones healthy, reduce the risk of heart attacks and lower blood pressure as it acts like an anticoagulant. While more studies are needed, it’s believed that garlic may minimise the growth of cancer cells and potentially improve exercise performance and energy levels.
What is the history of garlic?
Garlic’s history spans over 5,000 years, originating in Central Asia and spreading globally as a powerful food, medicine, and cultural symbol, used by Egyptians for stamina, Greeks for health, and WWI soldiers as antiseptic, becoming a staple in ancient civilizations for its strength-boosting and healing properties before its widespread adoption in American cuisine relatively recently.
What are the two types of Parmesan cheese?
Contrary to popular belief, Italian Parmesan is a category of cheese – not a single variety! While Parmigiano Reggiano, Pecorino Romano, and Grana Padano may seem similar, each one has its own unique profile. If you want to use your cheeses in the best possible way, it’s important to get to know them.
What is considered the best Parmesan cheese?
The best parmesan cheese is authentic Parmigiano-Reggiano from Italy, especially aged 24-36+ months for intense nutty, fruity, crystalline flavor, but top domestic options like BelGioioso, Sartori SarVecchio, and Cello Copper Kettle offer excellent quality and texture, while Grana Padano is a great, slightly milder alternative. Look for the DOP (PDO) mark for true Italian Parmigiano-Reggiano.
Ingredients:
Ribeye Steaks (We used our Dry Aged Ribeyes)
Your favorite steak rub (We used Cattleman’s Grill Road House)
Canola or Avocado Oil for binder
ROASTED GARLIC PARMESAN BUTTER
2 block unsalted butter
2 bulb garlic, roasted (use 4-6 cloves)
2/3 cup grated parmesan cheese
1 shallot, diced
2 t chili flakes
4 T lemon juice
1 t black pepper
1 t kosher salt
PREP INSTRUCTIONS:
1. Start off by roasting your garlic in the oven, chop the top head off and place it in foil with canola oil and a tad pinch of salt, wrap and place in the oven at 400 degrees for one hour.
2. Be sure to have your butter at room temp and place it in a mixing bowl. Once the garlic is done squeeze 4-6 cloves into the butter with grated parmesan cheese, shallot, chili flakes, lemon juice, black pepper and kosher salt. Wrap in plastic wrap and place in the fridge for one hour.
Cooking Instructions:
1. Season your ribeye steak in layers beginning with salt, pepper and garlic. Now place it on the smoke at 250 degrees for 40ish mins, or internal temp of 115 degrees (Note: if ribeye is one inch or less do not reverse sear it). Once the steak goes into the smoker, get a pot over high heat (boiling) with a few cups of water. Once water is at boiling, add some salt and boil your petite potatoes for 6-8 mins. Do not over boil them, you want them to be soft but able to hold their form. Once done, strain the potatoes and let cool for 30ish mins.
2. Remove the steak from the smoker and set your grill up for direct searing.
3. Sear the steak for 60-90 seconds per side and place on a wire rack for resting. This is when you add 2 tablespoons of your compound butter on the steaks and cover “loosely” with foil.
4. Add the petite potatoes to a flat griddle surface and smash them with a pan. press or the bottom of a flat firm surface. Once flattened, let them crisp for 3ish minutes and then flip them. Once flipped, add a tab of the butter to each one. Let it finish cooking and then remove.
5. Slice your steak and serve with the delicious potato cakes. ENJOY!
Here is the Smashed Taters recipe.
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